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Hi.

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Creamy Vegan Tomato Gnocchi

Creamy Vegan Tomato Gnocchi

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Creamy Vegan Tomato Gnocchi

500gr gnocchi
250gr white mushrooms
1 bell pepper
15gr fresh basil
250gr tomato cubes
salt and pepper to taste

FOR THE SAUCE
4 BIG cloves of garlic
1 white onion
1 cup cashews (that were soaked overnight)
1 cup of water
2 tbsp nutritional yeast
1 cube vegetable stock
juice of 1/2 lemon
salt and pepper to taste

Make sure to soak the cashews before using them for at least 30 minutes, but preferably overnight. Then drain them before using.

Start by washing and cutting all the mushrooms into your desired size (I cut them into thick slices). Sear them in a pan with some salt and pepper. Meanwhile fill the pan for your gnocchi with water and bring it to a boil. Chop the bell pepper in cubes, roughly cut the basil and add them to the mushrooms. Let this sear until they have significantly reduced in size. Then add the tomato cubes and let the mixture simmer. Season once again with salt and pepper.

Now roughly chop the garlic and onions. Once the water is boiling, add the gnocchi and let this cook. Beware, they only need a few minutes, so be fast! Meanwhile, sear the garlic and onions in a pan until soft and add them to a blender with the soaked cashews, nutritional yeast, vegetable stock, lemon juice, and salt and pepper to taste. Blend until smooth.

Once the gnocchi is done, drain it and add it to the vegetables. Stir well before adding the sauce as well. Mix everything once again before serving. Enjoy!

I prefer to serve this for dinner

Have you tried this recipe? Let me know by sharing a picture on instagram using the hashtag #getyourforkout <3

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